Hotel and Restaurant Management Courses
HORM 1110 Introduction to Business and Organizational Effectiveness (3 credits)
This course provides a broad overview of the Canadian business system-how it functions and how it relates to specific areas such as marketing, production and finance. The course also introduces the student to the central themes of organizations, including organizational structures, communication models and behaviour.
Prerequisites: Admission to the Hotel and Restaurant Management Program or Department permission.
Lecture: 3; Seminar: 1
Not Offered: 2009/2010
HORM 1115 Tourism Business Structure (3 credits)
This course provides a broad overview of the economic, environmental and social impacts of tourism. Topics include: linkages between tourism and hospitality; size, scope and infrastructure of the tourism industry; career opportunities; and the role of management in the tourism industry. The course also introduces the student to the central themes of organizations, including organizational structures, communication models and behaviour and how they relate to specific areas such as marketing, production and finance.
Prerequisites: None
Lecture: 3; Seminar: 1
Offered: Fall, 1st year
Required course for HORM 2430, 2415, 2445 and HORM 2465
HORM 1120 Introduction to Computers (3 credits)
Do not register in this course if you have successfully completed CSIS 1110.
This course will provide a general introduction to computers, applications software, hardware and computer systems. Emphasis will be placed on computer literacy topics such as hardware, software, operating systems, data communications, applications software and information systems. Assignments will relate to tourism and hospitality management.
Prerequisites: Admission to the Hotel and Restaurant Management Program or Department permission.
Lecture: 2; Seminar: 2
Offered: Fall and Winter, 1st year
Required course for HORM 2330 and HORM 2455
HORM 1135 Food Production Management (3 credits)
This course will provide a basic knowledge of food production and a theoretical application of best practices in food management systems, menu creation and purchasing. Students will learn terminology, the use of equipment, recipe and measurement analysis, and safe food handling. The Provincial Foodsafe certificate is offered and required to pass.
Prerequisites: None
Lecture: 1; Seminar: 3
Offered: Winter, 2nd term
Not offered: 2009/2010
Required course for HORM 2255 and HORM 2330
HORM 1145 Introductory Food Management (3 credits)
This course provides the student with the basic theory required to understand and successfully oversee food production areas. Students learn basic food science principles; food service staffing and kitchen layout; kitchen equipment selection and maintenance; food inventory and costing; standard recipe development; and, food purchasing, receiving, storage and production practices. Safe food handling is an important component of the course and the Provincial Food safe certificate is required to pass.
Prerequisites: None
Lecture: 3; Seminar: 1
Offered: Fall and Winter, 1st year
Required course for HORM 2255 and HORM 2330
HORM 1210 Accounting Principles (3 credits)
Do not register in this course if you have successfully completed ACCT 1110 with a min. grade of "C-".
This course introduces the hotel and restaurant management student to the principles and concepts of financial accounting within the hospitality industry. Topics include: the accounting cycle, the uniform system of accounts, financial statements, subsidiary ledgers (front and back office), cash control, receivables, inventories, capital assets and liabilities.
Prerequisite: Admission to the Hotel and Restaurant Management Program or Department permission.
Lecture: 3; Seminar: 1
Offered: Fall and Winter, 1st year
Required course for HORM 2310 and HORM 2330
HORM 1220 Hospitality Law (3 credits)
The course will provide an overview of the meaning, sources and administration of business and hospitality law. Topics will include the law of torts and contract, human rights, negligence prevention in the hospitality industry, the rights and responsibilities of guests and innkeepers, industry regulatory requirements and employment law.
Prerequisites: None
Lecture: 3; Seminar: 1
Offered: Winter, 1st year
Required course for HORM 2255, 2430 and HORM 2455
HORM 1235 Food and Beverage Service Operations (3 credits)
This course covers the fundamentals of food and beverage service and management as it applies to restaurants and all other types of food service operations including institutions, hotels, quick service operations, and catering. The focus of the course will be on the philosophy, psychology and technical skills required for excellent food and beverage service. In addition the course will cover the principles of sound food and beverage operation management, which can be applied to ensure these service levels are attained.
Prerequisite: None
Lecture :3; Seminar: 1
Offered: Fall and Winter, 1st Year
Required course for HORM 2255 and HORM 2330
HORM 1325 Hospitality Marketing Principles (3 credits)
This course introduces the student to the major concepts involved in the marketing function for hospitality concerns. The course addresses the role of marketing in the hospitality firm and in the business community, and explores the tools and techniques used in developing a marketing strategy. Particular emphasis is placed on multi cultural marketing, the importance of the elements of the marketing mix, current marketing issues and analytical methods particular to the hospitality industry.
Prerequisites: None
Lecture: 3; Seminar: 1
Offered: Fall and Winter, 1st year
Required course for HORM 2415
HORM 1420 Business Mathematics and Statistics (3 credits)
Do not register in this course if you have successfully completed BUSN 1330 or FINC 1231.
This course will provide an introduction to mathematics as it is applied in the business world. Topics include: linear equations, merchandising, problems involving cash, trade discounts, mark-up and mark-down, graphing, simple and compound interest, annuities and discounted cash flow and statistics. The statistics section will focus on measures of central tendency and variation and introduce probability.
Prerequisites: Admission to the Hotel and Restaurant Management Program or Department permission.
Lecture: 3; Seminar: 1
Offered: Fall and Winter, 1st or 2nd year
HORM 2240 Front Desk Operations (3 credits)
This course introduces students to the Lodging Operations Front Office. Topics include reservations, front desk, guest services and human resource deployment issues specific to front office operations management. This course familiarizes students with the principles of front desk operational procedures; examines current trends in guest services; discusses on line distribution of room inventory; and introduces students to the principles of revenue management strategies. Students work with a Property Management Software to become familiar with computerized reservations, arrival and charge posting systems.
Prerequisites: Admission to the Hotel and Restaurant Management Program or Department permission.
Lecture: 1; Lab: 5
Offered: Fall and Winter, 1st or 2nd year
Required course for HORM 2430 (may be taken as a corequisite) and HORM 2455 (may be taken as a corequisite)
HORM 2255 Beverage Management (3 credits)
This course is an overview of the wine, liquor and beer industry as it pertains to the operation and management of a beverage service facility. The course provides a systematic approach to beverage knowledge and operations with emphasis on management, operational controls and the basic skills necessary to assist in a bar operation.
Prerequisite: (HORM 1135 or HORM 1145) and HORM 1220 and HORM 1235
Lecture: 2; Seminar: 2
Offered: Winter, 2nd year
HORM 2310 Hospitality Management Accounting (3 credits)
This course focuses on the management accounting concepts and practices used by those in management positions within the industry for decision making and control purposes. Topics include: statement and operations analysis, cash flows and management, internal controls, cost concepts, C-V-P analysis, pricing considerations, and budgeting.
Prerequisites: HORM 1210 and admission to the Hotel and Restaurant Management Program or Department permission.
Lecture: 3; Seminar: 1
Offered: Fall and Winter, 2nd year
Required course for HORM 2455 (may be taken as a corequisite)
HORM 2330 Food and Beverage Cost Controls (3 credits)
This course focuses on the principles and procedures involved in an effective system of food, beverage and labour controls for the hospitality industry. This course provides the fundamentals for gathering information, developing forms and procedures, assessing and evaluating the information and applying the results to maintain efficient food, beverage and labour cost control. Topics include basic control procedures, food and beverage costing, labour cost analysis, pricing methods, internal controls and computer applications.
Prerequisites: HORM 1120 and (HORM 1135 or HORM 1145) and HORM 1235 and (HORM 1210 or ACCT 1110)
Lecture: 3; Seminar: 1
Offered: Fall and Winter, 2nd year
Required course for HORM 2255, HORM 2455 and HORM 2465 (may be taken as a corequisite)
HORM 2415 Hospitality Sales and Advertising (3 credits)
This course deals with the personal sales, media advertising, publicity and communication mix in a hospitality organization. Material will center on personal sales strategies, managing a sales office in a large hospitality business and deploying the sales force to attract group markets. As well advertising strategies will be covered including the relationship between advertising agencies and the hospitality firm and the selection of the appropriate creative, medium or vehicle to communicate the message to the target audiences.
Prerequisites: (HORM 1115 or HORM 1110) and (HORM 1325 or HORM 1320)
Lecture: 3; Seminar:1
Offered: Fall and Winter, 2nd year
Required course for HORM 2455 (may be taken as a corequisite)
HORM 2430 Human Resource Management (3 credits)
This course introduces students to the major human resource activities and current issues, including human resource planning and job analysis, recruiting, selection, orientation, training and development, career planning, performance appraisal, compensation, health and safety and labour relations.
Prerequisites: HORM 1115 and HORM 1220 (may be taken as a corequisite)
Lecture: 3; Seminar: 1
Offered: Fall and Winter, 2nd year
HORM 2445 Hospitality and Accommodations Management (3 credits)
This course examines the management challenges inherent in hotel/resort operations especially as they relate to the housekeeping, maintenance, and security operations; and to the group tour and conventions department. Topics will include: functions and interrelationships of the various departments within a hotel/ resort operation, managing service quality, facilities management, and human resource deployment issues specific to hotel operations. The planning and execution of conventions and meetings will be approached from operational and marketing perspectives with emphasis on the management and skills required for successful group business management.
Prerequisites: HORM 1110 OR HORM 1115, AND HORM 2240 (HORM 2240 can be taken concurrently with HORM 2445)
Lecture: 3hrs; Seminar: 1hr
Offered: Fall, 2nd year
Required course for HORM 2455 (may be taken as a corequisite)
HORM 2450 Practicum (3 credits)
This course emphasizes the practical application of food service theory through experience in public dining rooms. Students will gain experience in serving, cashiering, hosting, bartending and food preparation. Students may also gain experience in the accommodations sector in front desk assistance, guest services and housekeeping.
Prerequisites: Admission to the Hotel and Restaurant Management Program or Department permission.
Practicum: 6
Not Offered: 2008/2009
HORM 2455 Hospitality Business Policy Simulation (3 credits)
This course is a "capstone" course, which reinforces key hospitality business policy issues in marketing, human resources, management accounting and hospitality operations. The course combines the case method of instruction and management simulation software around which teams of students analyze, synthesize and evaluate scenarios to come up with best-case solutions. The cases have been selected to mirror the various disciplines that comprise the HORM program.
Prerequisites: HORM 1120 and HORM 1220 and HORM 2240 and HORM 2310 and HORM 2330 and HORM 2415 and HORM 2445
Lecture: 3; Seminar: 1
Offered: Fall and Winter, 2nd year
HORM 2465 Event Management (3 credits)
This course focuses on the skills required to plan and execute a major event which may include food and beverage, entertainment, a meeting, a show such as a fashion show or automobile show or other similar event content. Students will study the theory behind event planning and execution. Students will also engage in planning and executing a major event in order to experience first hand the challenges and rewards associated with executing special events.
Prerequisites: HORM 1115 and HORM 2330 (may be taken as a corequisite) and HORM 2255 (may be taken as a corequisite) and HORM 2430 (may be taken as a corequisite)
Corequisites: HORM 2430 and HORM 2255 and HORM 2330
Lecture: 3, Seminar: 1
Offered: Winter, 2nd year Elective
Also required for program completion: (May be taken in any semester) CMNS 1111 or 1115, ENGL 1101 or 1102 or 1106 or 1109 or ENGL 1130, and ECON 1101 or 1150 or 1250